To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season.

Ingredients

4 lbs. (1.8 kg) dried wheat malt extract

1 lb. (.45 kg) extra light dried malt extract

1 lb. (.45 kg) unmalted wheat [unmalted?]

0.5 lb. (.23 kg) rolled oats

0.5 lb. (.23 kg) Belgian Pilsner malt

9 AAU Hallertauer hops (boiling)

(2 oz./57 g of 4.5% alpha acids)

8.5 AAU Hersbrucker hops (boiling)

(2 oz./57 g of 4.25% alpha acids)

0.5 oz. sweet orange peel

0.5 oz. ground coriander

Munton's Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast

.75 C. of priming sugar

Step by Step

Place the crushed grains into three strainer bags. The rolled outs should go in a separate bag. If using leaf hops, place the boiling hops in a strainer bag. Also place the orange peel and freshly ground coriander into a strainer bag. Pellet hops need not be placed in bags, as they will not be strained out later.

Pour 2 1/2 gallons (9.5 L) of water into the kettle. Add the grain bags to your kettle and bring the water almost to a boil. Remove the kettle from heat and let it sit for 10 minutes.

Carefully remove the grain bags and place them into a strainer over the kettle. Rinse the grain bags with one quart (1 L) of hot water into the kettle and dispose of the spent grains.

Add the malt extract to the kettle and stir until it is completely dissolved. Place the kettle back on the burner and bring it to a boil.

Once a vigorous boil has been achieved, add the boiling hops. Time the boil for one hour from this point.

After a full hour of boiling, remove the kettle from heat and add the bag of spices.

Cover the kettle and let it cool for 20 minutes before continuing.

Carefully remove the spice bag (and any hop bags) from the kettle and place them in a strainer over the fermenter. Pour 2 1/2 gallons (9.5 L) of very cold water through the strainer into the fermenter.

Add the contents of the kettle to the cold water in the fermenter. Top up the fermenter to 1 inch (2.5 cm) over the 5-gallon (19 L) mark with cold water.

Preparing the yeast: For dry yeast, use 1/4 cup warm water (95 to 105 °F/35 to 41 °C). Sprinkle the contents of the yeast packet into the water without stirring and cover while the fermenter cools to 80 °F (27 °C). For liquid yeast, prepare one to three days ahead of brewing time per package instructions.

This West Coast style double IPA is by far our biggest seller. It weighs in at 8.1% ABV and with over a 1/2 lb. of hops the IBU's register in at a whopping 141 IBU's. This beer is very smooth with a nice hop punch and a great citrusy aroma. Let this beer age and you will want more!

Ingredients

6 lbs. (2.7 kg) Alexander Pale liquid malt extract

3.5 lbs. (1.6 kg) Briess Light dried malt extract

0.75 lb. (0.34 kg) crystal malt (77 °L)

0.5 lb. (0.23 kg) carapils malt

11.7 AAU Nugget hops (60 mins.)

(1 oz./28 g of 11.7% alpha acids)

11.1 AAU Columbus hops (60 mins.)

(1 oz./28 g at 11.1% alpha acids)

0.34 AAU Amarillo hops (30 mins.)

(0.4 oz./11.3 g of 8.5% alpha acids)

4 AAU Centennial hops (30 mins.)

(0.4 oz. /11.3 g of 10% alpha acids)

4.4 AAU Columbus hops (30 mins.)

(0.4 oz./11.3 g of 11% alpha acids)

8.5 AAU Amarillo hops (end of boil)

(1.0 oz./28 g of 8.5% alpha acids)

10 AAU Centennial hops (end of boil)

(1.0 oz./28 g of 10% alpha acids)

11 AAU Columbus hops (end of boil)

(1.0 oz./28 g of 11% alpha acids)

8.5 AAU Amarillo hops (dry hop)

(1.0 oz./28 g of 8.5% alpha acids)

10 AAU Centennial hops (dry hop)

(1.0 oz./28 g of 10% alpha acids)

11 AAU Columbus hops (dry hop)

(1.0 oz./28 g of 11% alpha acids)

1/2 tsp. Irish Moss (last 15 min. of boil)

White Labs WLP001 (California Ale) Yeast

1 C. corn sugar (for priming)

Step by step

Place crushed grains in a steeping bag. In a large kitchen pot, heat 3 quarts (2.8 L) of water to 163 °F (73 °C). Submerge grain bag in this water and let steep at 152 °F (67 °C) for 30 minutes. While grains are steeping, begin heating 2 gallons (7.6 L) of water to a boil in your brewpot. When steeping is done, remove grain bag and rinse in brew kettle water (like making tea), pour in remaining tea and heat to a boil.

Once the wort has come to a boil, shut-off burner and add your liquid and dried malt extract. Stir gently, once dissolved turn burner back on and bring back to a boil. Add as much water in your kettle as you can but leave room for the initial foamy at the beginning of the boil. Once foaming has stopped, add the 60-minute hops and boil for 60 minutes, adding flavor hops at 30 minutes and Irish Moss when there is 15 minutes left in the boil.

When you have boiled for 60 minutes, shut-off the burner and add your finishing hops, put a lid on your brewpot and cool the wort in your sink in a cold-water and ice bath or use a wort chiller. Cool wort to 80 °F (27 °C) or less. Transfer the wort to your fermenter and leave as much trub behind as possible. Top up your fermenter to 5 1/4 gallons (20 L) with cool water, aerate wort and pitch the yeast. Ferment at 70 °F (21 °C). When fermentation slows to a halt, rack to secondary and add the dry hops. Leave in secondary fermenter one week then bottle or keg.

283 Kilometers by Chris Colby (Editor BYO)

Named for the distance between Plzen (Pilsen), Czechoslovakia and Wien (Vienna), Austria, 283 Kilometers is a crisp, clean, well-balanced beer with a firm malt presence from Vienna malt.

Ingredients

5.0 lbs. (2.3 kg) Vienna malt

5.0 lbs. (2.3 kg) Pilsner malt

6 AAU Tettnang hops (60 mins)

(1.5 oz./43 g of 4% alpha acids)

1 tsp. Irish moss (15 mins)

1/4 tsp calcium chloride (90 mins)

Wyeast 2124 (Bohemian Lager) or White

Labs WLP830 (German Lager) yeast

(3 qt./~3 L yeast starter)

1.2 cups corn sugar (for priming)

Step by Step

Use water with under 50 ppm carbonates, but over 100 ppm calcium. Step mash with a 5-minute rest at 133 °F (56 °C), a 15-minute rest at 140 °F (60 °C), a 30-minute rest at 154 °F (68 °C) and a 5-minute rest at 168 °F (76 °C). Recirculate wort for about 20 minutes (or until clear), then collect wort until final runnings drop to SG 1.010. Heat sparge water to the point that the grain bed temperature stays around 168 °F (76 °C) during wort collection. Add water, if needed, to make 7 gallons (26 L) of pre-boil wort. Add calcium chloride and boil wort vigorously for 90 minutes. After boil, cool wort and transfer all but 1 quart (~1 L) to fermenter. Transfer the 1 quart (~1 L) to a sanitized container and store in refrigerator (to be used as kräusen beer). Aerate remainder of the wort well and pitch yeast sediment from yeast starter. Ferment at 50 °F (10 °C) until fermentation slows. Take stored wort (for kräusen beer) from fridge, pitch with a fresh dose of lager yeast. Once kräusen beer starts fermenting, add to main batch of beer and raise temperature to 54 °F (12 °C). When fermentation stops, dump yeast (or rack to secondary) and lager at 40 °F (4.4 °C). Keg and carbonate to 2.5 volumes of CO2.

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